Easy Brownie Mix Cookies

This fudgy brownie cookie recipe starts with a boxed mix, an egg, and butter, and is topped with melty Andes Mints for a rich, minty finish. Perfect for quick treats or holiday trays, they come together in less than 30 minutes.

Andes Mint Brownie Cookies

Cookies or brownies? Why choose when you can have both in one irresistibly decadent and chewy dessert? These Brownie Cookies combine the rich chocolate flavor of brownie batter with the crispy edges of chocolate cookies, topped with melty mint flavor, creating the perfect bite. With only a handful of ingredients and a little bit of time, you end up with a batch of cookies that rival any brownie.

Plus, you can easily swap out the sprinkles to match any occasion. Make them for birthdays, Valentine’s Day, Christmas, or whatever you’re celebrating. With endless possibilities, these brownie mix cookies are perfect year-round!

Ingredients & Estimated Cost:

Recipe Cost: $8.89

Per Serving: $0.27

Here is everything you need to make these brownie cookies, as well as some simple substitutions.

• 18.4 oz Pillsbury Chocolate Fudge Brownie Mix ($2.17) – The base of the cookie dough. This is a shortcut that eliminates the need for additional ingredients, such as flour, to make the cookies. Use any brand you like, but opt for a fudge-type to achieve the same fudgy flavor and texture.
• 1 large egg ($0.25) – The egg binds the ingredients together and helps the cookies become chewy.
• ½ cup salted butter ($1.99) – Adds richness and enhances the chocolate flavor. Use unsalted butter and a pinch of salt instead of salted butter.
• 32 Andes Mints ($4.48) – Creates a minty chocolate glaze on top of the cookies. You can use an alternative topping, such as a chocolate Hershey’s bar, peanut butter chips, or flavored frosting.

How To Make Cookies From a Brownie Mix

This hack for making cookies from a brownie mix is such a time-saver. To make the brownie cookies, stir the ingredients together, scoop onto the baking sheet, bake, spread the Andes Mints on top, and decorate with sprinkles. Let me show you how.

1. Stir the brownie mix, egg, and butter in a large bowl with a hand mixer or stand mixer with the paddle attachment on high speed.
2. Using a cookie scoop, scoop the cookie dough onto a cookie sheet and bake for 8 minutes.
   
   
3. Place Andes Mint on top of each cookie as soon as you pull them out of the oven. Wait a couple of minutes for the mints to melt, then spread the melted thin mints around on top of each cookie.
4. Add sprinkles to the tops of each cookie. Let the cookies cool on a wire rack for one to two hours before enjoying!

Top Recipe Tip

These brownie mix cookies are perfect for any time of year and every celebration. Just change up the sprinkles to match the occasion, and you’re ready to party. Just like these festive Christmas-themed brownie cookies, this recipe is super versatile.

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Easy Brownie Mix Cookies

Recipe Cost 8.89

Serving Cost 0.27

Author Jess Jankowski

Course Dessert

Cuisine American

Make fudgy brownie cookies with a box mix, butter, and an egg. Topped with Andes Mints, they’re easy to make and perfect for holiday trays or anytime treats.

Servings: 32 people

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 16 minutes mins

Total Time 1 hour hr 31 minutes mins

Equipment

• rimmed baking sheets
• Medium bowl
• rubber scraper
• 1-Tablespoon scoop

Ingredients

 

1x2x3x

• 18.4 oz Pillsbury Chocolate Fudge Brownie Mix
• 1 large egg
• ½ cup salted butter melted
• 32 Andes Mints unwrapped
• Sprinkles or crushed candy canes both optional

US Customary – Metric

Instructions

PREPARE OVEN AND BAKING SHEET:

• Move the oven rack to the middle position and preheat the oven to 350 degrees F. Line two rimmed cookie sheets with parchment paper or silicone baking mats.

MAKE THE COOKIE DOUGH:

• Add brownie mix, egg, and butter to a medium bowl and mix until combined.
• Use a 1-Tablespoon cookie scoop to scoop the cookie dough onto the prepared baking sheets, spacing the dough 2 ½ inches apart. Bake, one baking sheet at a time, for 8 minutes.

ADD THE ANDES MINTS AND DECORATE:

• Remove the cookies from the oven and immediately place an Andes Mint on the top of each cookie.
• Let the chocolate sit for 5 minutes, and then use the back of a spoon to spread the melted chocolate over the top of each cookie.
• Decorate with sprinkles or crushed candy canes.
• Repeat with the remaining cookie dough, Andes Mints, and sprinkles.

TO FINISH:

• Allow the cookies to sit at room temperature until the melted chocolate has set, about 1-2 hours. Serve or keep covered at room temperature.

Notes

• • Serve: Serve within two hours of baking the cookies. 

• • Store: Place the brownie cookies in an airtight container and store them for up to one week.  

• • Freeze: Freeze the cookie dough after rolling it into balls and placing them on a cookie sheet. Place the cookie sheet in the freezer for 1-2 hours until the dough is completely frozen. Place the frozen cookie dough balls in a Ziplock freezer bag and pull them out to bake when you need them. You can also freeze the brownie cookies after making them. Just wait until they are cooled completely and then wrap them in plastic wrap and place them in an airtight container in the freezer. 

Nutrition

Serving: 1cookie | Calories: 105kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 76mg | Potassium: 2mg | Fiber: 1g | Sugar: 9g | Vitamin A: 98IU | Calcium: 2mg | Iron: 1mg

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